Zero trans fat margarine

Abstract

A margarine product, comprising a first fat, a second fat combined with the first fat, and an oil setting agent combined with the first fat and the second fat. The oil setting agent further comprises a mixture of polyglycerol esters of fatty acid (PGFA) and mono and di-glycerides (MDG) and an aqueous solution comprising at least 20% of the margarine. The first fat, the second fat and the oil setting agent combine to form at least 80% of the margarine product.

1 . A margarine product, comprising:
 a first fat;   a second fat combined with the first fat;   an oil setting agent combined with the first fat and the second fat, the oil setting agent further comprising a mixture of polyglycerol esters of fatty acid (PGFA) and mono and di-glycerides (MDG); and   an aqueous solution comprising at least 20% of the margarine,   wherein the first fat, the second fat and the oil setting agent combine to form at least 80% of the margarine product.   
     
     
         2 . The margarine product as claimed in  claim 1 , wherein the first fat is up to 97% liquid vegetable oil. 
     
     
         3 . The margarine product as claimed in  claim 2 , wherein the first fat includes at least one of liquid soybean oil, canola oil, corn oil, cottonseed oil, or sunflower oil. 
     
     
         4 . The margarine product as claimed in  claim 1 , wherein the second fat is fully hydrogenated and is at least one of soybean oil, canola oil, corn oil, cottonseed oil, or sunflower oil. 
     
     
         5 . The margarine product as claimed in  claim 1 , further comprising less than 2% salt, soy, lecithin, natural and artificial flavors, preservatives, and coloring agents. 
     
     
         6 . The margarine product as claimed in  claim 1 , further comprising less than 3% trans fat by weight. 
     
     
         7 . The margarine product as claimed in  claim 1 , further comprising less than 25% saturated fat by weight. 
     
     
         8 . The margarine product as claimed in  claim 1 , wherein the margarine product has a viscosity of 800-1200 cp @ 70° F. 
     
     
         9 . A food product, comprising:
 a margarine product further comprising
 a first fat; 
 a second fat combined with the first fat; 
 an aqueous solution comprising at least 20% of the margarine product; and 
 a fat settling product combined with the first fat and the second fat; and 
   a nutritive ingredient combined with the first fat, the second fat and the fat settling product,   wherein the fat settling product comprises a mixture of polyglycerol esters of fatty acid (PGFA) and mono and di-glycerides (MDG) and the margarine is capable of maintaining a semi-solid consistency at ambient temperatures.   
     
     
         10 . A food product as in  claim 9 , wherein the first fat comprises at least one of liquid soybean oil, canola oil, corn oil, cottonseed oil, or sunflower oil. 
     
     
         11 . A food product as in  claim 9 , wherein the second fat is fully hydrogenated and comprises at least one of soybean oil, canola oil, corn oil, cottonseed oil, or sunflower oil. 
     
     
         12 . The food product as claimed in  claim 9 , further comprising lecithin, beta-carotene, and flavorings composing less than 2% by weight of the zero trans fat margarine product. 
     
     
         13 . The food product as claimed in  claim 9 , wherein trans fat is less than 3% by weight of the margarine product. 
     
     
         14 . The food product as claimed in  claim 9 , wherein saturated fat is less than 25% by weight of the margarine product. 
     
     
         15 . The food product as claimed in  claim 9 , wherein the zero trans fat margarine product viscosity is 800-1200 cp @ 70° F. 
     
     
         16 . A method for producing a zero trans fat margarine product, comprising:
 providing a first fat;   providing a fully hydrogenated second fat;   providing an aqueous solution lecithin, beta-carotene, and flavoring:   providing an oil setting agent;   combining the first fat, the second fat, the aqueous solution, lecithin, beta-carotene, and flavoring into a blend; and   adding the oil-settling agent to the blend.   
     
     
         17 . A method as claimed in  claim 16 , wherein the first fat is comprises at least one of liquid soybean oil, canola oil, corn oil, cottonseed oil, or sunflower oil. 
     
     
         18 . A method as claimed in  claim 16 , wherein the second fat is at least one of soybean oil, canola oil, corn oil, cottonseed oil, or sunflower oil. 
     
     
         19 . A method as claimed in  claim 16 , wherein the second fat is fully hydrogenated. 
     
     
         20 . A method as claimed in  claim 16 , wherein the oil setting agent is a mixture of polyglycerol esters of fatty acid (PGFA) and mono and di-glycerides (MDG) 
     
     
         21 . A method as claimed in  claim 16 , further comprising less than 2% salt, soy, lecithin, natural and artificial flavors, preservatives, and coloring agents. 
     
     
         22 . A method as claimed in  claim 16 , wherein the lecithin, beta-carotene, and flavoring compose less than 2% by weight of the zero trans fat margarine product. 
     
     
         23 . A method as claimed in  claim 16 , wherein trans fat is less than 3% by weight of the zero trans fat margarine product. 
     
     
         24 . A method as claimed in  claim 16 , wherein saturated fat is less than 25% by weight of the zero trans fat margarine product. 
     
     
         25 . A method as claimed in  claim 16 , wherein the blend maintains a viscosity of 800 to 1200 cp at a temperature of approximately 70 degrees Fahrenheit. 
     
     
         26 . A method as claimed in  claim 16 , wherein the aqueous solution comprises at least 20% of the margarine product. 
     
     
         27 . A system comprising:
 a first fat tank containing a first fat;   a second fat tank containing a second fat;   an auxiliary tank containing an oil setting agent;   an oil phase tank suitable for receiving and combining the first fat, the second fat and the oil setting agent into a margarine product;   a feed tank suitable for receiving the margarine product from the oil phase tank; and   at least one heat exchanger suitable for receiving the margarine product from the feed tank and processing the margarine product,   wherein the margarine comprises at least a 20% aqueous solution and maintains a viscosity of 800 to 1200 cp at a temperature of approximately 70 degrees after processing by the at least one heat exchanger.   
     
     
         28 . The system of  claim 27 , wherein the oil setting agent is a blend of polyglycerol esters of fatty acid (PGFA) and mono and di-glycerides (MDG). 
     
     
         29 . The system of  claim 27 , wherein the heat exchanger is a scraped surface heat exchanger. 
     
     
         30 . The system of  claim 27 , further comprising a chill tank suitable for reducing the temperature of the margarine product. 
     
     
         31 . The system of  claim 27 , further comprising at least one mixer tank suitable for receiving the margarine product from the heat exchanger and mixing the margarine product. 
     
     
         32 . The system of  claim 27 , further comprising a filler tank suitable for adding a filler to the margarine product. 
     
     
         33 . The system of  claim 27 , further comprising a palette tank suitable for adding coloring to the margarine product.